I’m fascinated with the way Alan combines the essence of Japanese, American and Hawaiian cuisine at his eponymous restaurant. My Chios N27 spice blend, which is composed solely of herbs, lends a fresh flavor to both the poaching liquid and the creamy tartar-like sauce, which Alan makes by combining a French béarnaise reduction with Japanese sake and Greek yogurt. What a small world we live in!
Chios N27 – Recipe by Alan Wong, from “The Art of Blending” by Lior Lev Sercarz
Makes 6 appetizer servings
3 cups water
1 cup white wine
1/3 cup fresh lemon juice
2 tablespoons kosher salt
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, halved, plus 1 1/2 teaspoons finely chopped garlic
3 tablespoons Chios N.27 spice blend, divided
1/2 cup rice wine vinegar
1/4 cup sake
3 tablespoons finely chopped shallot
1 cup plain Greek yogurt
1 tablespoon chopped capers
1 tablespoon chopped tarragon
Salt and freshly ground pepper
1 1/2 pounds fresh large Gulf Shrimp, peeled and deveined
1. Make the poaching liquid: In a large saucepan, bring the water, wine, lemon juice, salt, onion, celery, halved garlic and 1 tablespoon of Chios spice blend to a boil. Reduce the heat to low and simmer for 8 minutes. Set aside.
2. Make the yogurt sauce: In a small saucepan, bring the rice wine vinegar, sake, shallot and remaining 2 tablespoons of Chios to a boil. Lower the heat and simmer until about 1/3 cup of liquid remains, about 10 minutes. Transfer to a mixing bowl and let cool. Stir in the yogurt, capers, tarragon, and chopped garlic. Season to taste with salt and pepper and refrigerate until ready to use.
3. Bring the poaching liquid to a boil and add the shrimp. Cook until the shrimp are cooked through, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a platter and serve with the yogurt sauce.